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Japanese Loaf Bread You wind up boiling parch Japanese Loaf Bread testing 8 procedure moreover 6 moreover. Here you are make it.

compound of Japanese Loaf Bread

  1. Prepare 350 gr of bread flour.
  2. then 45 gr of rice flour.
  3. also 1 of egg.
  4. You need 200-220 ml of fresh milk.
  5. This 30 gr of sugar.
  6. then 45 gr of unsalted butter.
  7. This 5 gr of salt.
  8. also 5 gr of instant yeast.

Japanese Loaf Bread gradually

  1. Mix both flour, sugar and salt. Add in instant yeast, mix well.
  2. Mix egg and fresh milk so the total is 250-270 ml (or you can using milk-whip cream instead of egg-milk). Slowly pour the egg-milk mixture just until the dough come together. Knead for at least 5 minutes..
  3. Add the butter and knead for 20-30 minutes until windowpane stage. Shape into a ball, put it in a large oiled bowl and cover with cloth or plastic wrap. Proof for 1 hour or until double in size..
  4. Punch the dough, divide to 6-8 portion as you like (I use 3 each loaf), and roll it to a ball. Cover the dough as you work. Flatten each ball to rectangular then roll it up. Put it on the prepared pan and cover again..
  5. Second proof it until at least 3/4 pan height..
  6. Bake at 180C for 35 minutes. When it’s done I oiled the top of the loaves with unsalted butter. Wait until cold before slice it..